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00:00The following program is rated 14 plus and may contain coarse language, violence, nudity,
00:10mature subject matter, or scenes which may not be suitable for all viewers. Viewer discretion is
00:15advised. Previously on Next Level Chef. Home Chef. Oh, oh, oh. Oh, medic. The objective is to get
00:23yourself to the next level. Go, let's go. We're off. Watch out. I just see a fireball. I said get
00:28a pan hot. Don't burn the kitchen down. Let's go home cooks. Michelin star kitchen. The five best
00:34home chefs standing right here. Well done, well done, well done. And tonight, your professionals
00:38now want to see it. It's bitten. Our standards are high. What did I come here for to win?
00:44Behind closed doors. I'm like, you. Is that legal? What? From quick knife skills. I need something
00:50to get. Not a lot of time. Do you know where the lighter is? I'm your mentor, not your bitch.
00:55Fight your way back. You didn't come this far to only come this far, girl. Oh, no.
00:58The final individual joining the draft is...
01:00Oh, God. That's kind of scary. Whoa. Whoa. Wow. Look at this place. Woo Chow, the ghetto, the ghetto.
01:26tell what i'm supposed to do with this the ghetto it's bitten are there animals in here because i
01:35ain't got time for wildlife oh that's pretty good that's like very even cooking as a pro chef this
01:40is not what you're used to the basement is night and day difference from any kitchen i've ever
01:44cooked in before the only thing that's missing is that eerie music that's like wait what happened
01:53this was my station brandon you gotta go baby you gotta go sorry love you bye yeah i said this you
01:58gotta go love you bye well yeah we were all kind of why don't we all just get along taking these
02:04friends it doesn't really matter to me okay i don't really want to be the bull in the china shop
02:10but everything's on the line right now it's 250 000 it's a one-year mentorship with some of the
02:15coolest people on the planet what did i come here for to win behind closed doors i'm like you
02:21but you can have the station i have no problem being the bigger man i mean i kind of have no choice
02:30i hear something uh-oh i hear somebody coming
02:38line up over here okay i get it listen there are hot dog stands in new york
02:43that have more equipment and are better outfitted than this basement seven of you are going to cook
02:48your way out of this basement you'll move to the middle level that means for one of you
02:53your audition is going to start and end right here in the basement from the middle kitchen only six will
02:59move to the top level and on the top level only five of you will make it onto one of our teams
03:05auditions are a whole other game i need to prove myself it's now or never do or die
03:10we're all pros in this kitchen and anyone who's worked in a restaurant knows that staff meal is a
03:19time-honored tradition we all sit down before service we dine together but we all know that staff
03:25meal is super important one of my favorite stories is having to cook staff meal and only having veal stock
03:32to use i would turn that into a delicious pasta dish and that's exactly what your first challenge
03:39is today okay 20 minutes to transform some scraps and leftovers into a delicious soulful next level
03:48staff meal are you here for it chefs yeah line up right here on the rail okay
03:56all right the platform is coming good luck guys good luck time to go
04:00okay staff meal grab it grab it the first thing i see is the cod head it's huge it's intimidating it
04:08looks great i grab it immediately i feel the whole weight of the competition in my apron already you
04:12have to grab a protein okay okay just channeling that inner rage pretend it's a mosh pit and you're
04:17at a concert first thing i grab is beef strips and then katsu curry powder who doesn't love a good curry
04:2315 seconds hot cheetos hot cheetos perfect i can make a crust over that this is definitely a college
04:29kid meal five seconds pork ribs grab some corn have some broccoli have a slice of cheese on some
04:35sour cream cohesive but not cohesive but we gonna make it make sense okay grab it you can reach it
04:40it's yours brandon you got it got it yeah okay you got that reach there spaghetti pasta 20 minutes
04:47starts right now oh all right all right all right there's eight of you here only seven of you are heading
04:53upstairs okay look at this bad bitch naisha and gordon are watching every move you want to impress us
04:59you want to make it into that draft oh my god the cod's head i'm not trying out for you you're trying
05:04out for me okay awesome what's up over here just gonna take a piece of this uh can't waste my time
05:09with it you get a mallet so put the knife on it yeah all right make sense yeah okay so you do that
05:15not like thank you chef chef richard blaze is my superhero i love his style of cooking and the way that
05:20he does things whether i have to put a knife at risk or a cod head at risk i'm gonna do what i have
05:25to do to impress chef blaze one of those grabs that could be intimidating sure but these are
05:30professional chefs i think he's got most professional chef experience i live in west palm beach florida and
05:34i'm a professional i'm a chef i'm washing dishes as a teenager and then the owner he said how would you
05:41feel about making salads tonight i put that apron on the ticket buzzes and i put the knife in my hand
05:46i'm like holy this feels good and i never washed another dish again i've been cooking for 15 years
05:52now i worked in a lot of kitchens you either crack or you turn into a diamond under pressure cooking one
05:57day i see this girl walking through the kitchen four and a half years later we're still married
06:02to be in this competition i had to make a choice my boss told me that if you're gonna come here we
06:08can't afford to lose you so i'm getting let go from my job i want to have a family so i'm gonna risk
06:14everything all the chips are on the table at this point i got some sambal and some coconut milk yeah
06:20so i'm gonna do like a little uh indonesian style fish stew keep going thank you
06:25nom nom okay so ryan you are moving with dare i say blazing speed okay so what do we got going
06:31lamb scraps i think i'm gonna do like mexican style like bolognese in a way who's the coolest
06:35person you ever cooked for i cooked for brock obama i had the pleasure of cooking for michelle obama is
06:39that right well i cooked for them both they both came down and thanked me for a great meal so that was
06:42like a triumphant time in my career so you're one obama better than me right all right make this
06:47delicious okay chef i won't let you down boom boom boom boom boom boom hey man chef you're seasoning
06:53like you've worked in a michelin star kitchen or two or three only a few yes chef she's got fine dining
06:58background what do we got i'm gonna go with the tuna to sada not the best cut of tuna you might have
07:03one of the worst protein grabs oh um how are you gonna cook the tuna i want to poach it oh interesting
07:09how are you gonna elevate it when it scraps like that the pickled cabbage the pickled red onion really
07:14brings out layers of flavor okay got it five minutes down that means there's 15 minutes left
07:21only 15 minutes left make sure we're doing the most important thing that a chef does which is what
07:26clean season taste your food yes chef all right hello richard i love it what is you're bouncing around
07:34what are we making thank you so i'm doing a breaded beef katsu on top of my beautiful curry cream sauce
07:41i'm gonna add some of this in the crust you're making a hot cheeto crusted katsu curry yeah that is
07:48a mouthful it's gonna be a mouthful when you're eating it you're not cooking like you're 18 beatrice
07:54no i've been working in the industry for a very long time richard how long uh five years is that legal
08:00i'm not allowed i'm a kid but i am well versed in every single aspect of the culinary industry
08:10i'm not here to just be like this is me look i can cook like no i'm here to be like look at my food
08:16this good i grew up with a single mother and she owned a restaurant for a little bit so when i was 13
08:23i started working there and then when i was 17 i started working in fine dining restaurants this is in
08:28my blood in my soul i was born and raised for this competition if you get through this you're going
08:34to be the youngest person to be on next level chef in the history of the show okay rich is now trying
08:39to poach her brandon so you got chicken scraps so i actually took the carcass and put it into this
08:46milk that i'm going to make the polenta in okay so it's like a pipa rod it's like roasted chicken
08:50with a polenta and a little pepper salad there you go you're pretty tall do you think that that's an
08:54advantage here i definitely think it's an advantage truly how tall are you i'm six foot six oh my god
08:58that's three times the size of richard blaze six foot six yeah and you're from chicago i'm from chicago
09:04and you got this whole sort of like jordan thing going on yeah we have the same exact height same arm
09:10length i also have a celebrity physique mine's a little bit more barney rubble ashley yes how are we
09:18doing good i am going to do some deep fried pork scraps okay potato mash vegetable medley okay a
09:25little southern cooking here yes i feel like i'm a jersey shore girl with a little sprinkle of georgia
09:32peach i can like tell you like it is and then smother you some chicken like i mean come on
09:39the service i provide is private dining i go to these people like you drive up the hills you're seeing all
09:44these mansions you know like their houses are amazing it's a cook's dream i love my job and baby
09:50this is my time to shine i'm gonna soak it up like a biscuit and some gravy all right the concern there
09:55is you want to make sure that those ribs get cooked right sure for sure you can eat it okay thank you
10:00time chef halfway through 10 minutes down halfway down brendan how are you doing yeah real good man
10:05you're gonna do tacos that sounds like staff meal we are working with broken hamburger patties so how do you
10:10make this different and elevate it yeah i'm gonna have some pico de gallo a little of a fancy american
10:15cheese okay so like a hamburger taco almost with the american cheese exactly yeah american cheese
10:20the finest cheese oh yeah don't put that in ash so you grabbed i grabbed some of this steak gonna
10:28do a breaded fried tomato and i'm gonna do some poison sauce okay so this is your type of food a bunch of
10:33processed jars and like fried cuisine no oh i was gonna say okay i took really healthy food staff meal isn't
10:39always about health and wellness it's about getting some delicious food done right exactly that's
10:43all i care about chef just under seven minutes oh my god ah you're good you're good how you doing
10:50ashley um my potatoes are burning this is too high i have never cooked ribs in 20 minutes before
10:58there's a lot going on right now i'm just jumping from pot to pot doing what i can let's go let's go
11:03let's go you got it okay there's a lot of running happening i'm feeling overwhelmed
11:09i'm hoping the basement does not break me ashley you're good oh i need something to get it i need
11:14something to get it where's i met not a lot of time left oh this is burning ashley there's only four
11:23minutes left good it's edible it's okay you got it girl keep going you got it visualize your plates okay
11:32wow wow wow wow trust me every mistake you're making naisha gordon and myself are on top of it
11:41yes who are you looking at i'm not telling you that because you'll go behind me and pinch them for
11:47your team you already know no you're worse than blaze two minutes left all right time to start
11:54plating you don't want to be left down here ashley please plate please plate wow she's gonna move
11:58it's gonna get very much so final touches right now if you've got a garnish now's the time to make
12:03it beautiful five four three two one hands up stop it good job bro chefs guys good job
12:17all right impressive now you got to make it count prove to gordon naisha and myself
12:22that you can be on one of our teams oh boy come on down all right
12:32uh first of all that was incredible the energy uh was off the charts i'm already sort of like
12:37scouting my team just to be clear who are you looking at i'm not revealing that you always do
12:43but but you haven't won yet we're due well sorry you're due not nicer and i'm sorry
12:47oh there's the constant just oh just going at me if i'm gordon richard blaze hasn't won
12:55richard blaze hasn't won nice guys finished last i have to win you ready to eat yeah absolutely
13:00who's first it's a cheeto crusted katsu curry beatrice uh an 18 year old making cheeto crusted
13:07anything seems like it's on brand girl i gotta say i saw those flaming hot cheetos and i was hoping
13:14someone would grab them literally my favorite sack yes uh way to think outside of the parameters
13:19delicious um quintessential basement cooking elevated yeah i love this creative pretty good
13:25next up this is hoisin glazed beef strips with fried tomato cooked by ash
13:32that beef's delicious it's tender it's sweet it's everything you want
13:37it's hard to believe it's from scraps i do love the fact that you use the power of the jar right some
13:42of those jars that are on the platform have a lot of flavor thank you next up lamb bolognese by ryan
13:51um lamb is delicious seasoned beautifully uh fragrant moving along tuna scrap taco from iman
13:59how is that tuna cooked poached when you poach it it really emphasizes that fishiness so to me i would
14:06have loved to see it cooked a different way i see where you're sort of going with these flavors i think the
14:10pickle is actually the most successful part of this dish next dish was cooked by brandon a roasted
14:17chicken carcass with a cheesy polenta i love the vibrancy and the boldness and the colors before i
14:22even get into tasting this dish i've been to restaurants where sort of these bits and pieces
14:27of the chicken get thrown in the trash so to be able to transform that into a meal that doesn't quite
14:32even feel like staff meal feels like a menu dish is pretty impressive next up over here we have a
14:39crispy pork rib with a spicy cream sauce by ashley excuse me
14:50um so sadly a little dry 20 minutes to make a pork rib tender those things need some sort of tenderizing
14:57time when he start choking and coughing i was like oh lord don't kill this man on screen yeah
15:04sorry gordon next up broken hamburger taco this is cooked by brendan seasons beautifully it's got the
15:11heat acidity tastes way better than it looks wow yeah to me this is like very very staff meal i'm gonna
15:18have an extra taco before i get back to service last we have indonesian cod head curry this was
15:26cooked by austin delicious absolutely delicious thank you yeah in one of my restaurants i'm eating this
15:33for staff meal and i'm gonna ask who cooked this and then i'm gonna say hey we want to put this on the
15:36menu thank you oh yeah you did that okay guys chat amongst yourselves we got a few things we got to
15:43work out okay don't start what about those chicken wings season was on point right it's gorgeous and
15:49sadly one's not moving up the tuna for me yeah did not work i thought the ribs were going to be one of
15:56the standout dishes no it was uh not the way that you're going to cook a rib are we all in agreement
16:01yes oh yeah yeah right guys line up please yeah so listen we have come to an agreement
16:07okay the first three people that have earned their way to the middle level are
16:15austin ash and brandon head on over to the elevator thank you
16:26oh god i made it thank you thank you okay so the next three people moving up are
16:33ryan thank you chef brennan thank you chef and beatrice thank you chef head on over to the elevator
16:42join your colleagues thank you chef so much i love you thank you i'm on ashley only one of you can
16:50move up to the next level i understand the final person heading to the middle level is
16:55i'm on thank you chef you can join the others in the elevator good job thank you ashley this is tough
17:18it's clear that you're a talented chef you just ran into the fact that there were a lot of talented
17:22dishes today i mean this is just an honor for me and i just hopped out there with a dream to cook
17:29it has everything to me so i already feel like i won dreams take all forms yes this is just the
17:34beginning of a long grade one good luck ashley thank you thank you okay round two we ready represent for
17:41the pros i just feel so blessed to have this opportunity at all well done
17:46good luck guys grab grab grab good job boy it's round two fight let's go yeah i messed up but i'm
17:59really a good cook the middle kitchen is way more what i'm used to now i got to show you that i belong
18:04here because i really want to get on a team and i'm going to keep proving it every round as pro chefs
18:09many of you know how hard it can be to keep the bottom line healthy in a restaurant right one way
18:16to do that is to add amazing high-end daily specials using low-cost ingredients that's what's going to be
18:24your next challenge you're going to have 20 minutes to create a next level daily special that you would
18:29be proud of one that any one of us mentors would put on our restaurant menus and you know our standards
18:36are high very high yes please line up all right guys platforms on the move perfect daily special
18:51is anyone else turned on right now no go let's go guys grab a protein i see tri-tip first nope
19:01that's way too long muscles boom that's like two seconds i see a tri-tip that's an easy grab 20
19:08seconds guys build around your protein i love me some chicken thighs there's 10 seconds guys 10 seconds
19:16and i grab the rice noodles basil there's chili and shallots i see some sauce but i don't know what it
19:22is platform's still here and it's red wine so i'm not sure how i'm gonna pair this with what i have
19:29oh all right back to your station your 20 minutes starts right now let's go let's go
19:39he's got pretty quick knife skills right there ryan yes chef great job cooking your way out of the
19:43basement young man thank you i appreciate it what'd you grab i have my trout here i'm just gonna pants
19:47here it's skin side down i have some vegetables here so i'm gonna kind of make like a succotash almost
19:51and you always cook with this much swag all the jewelry you got got a little steez yeah a little
19:55style yeah she's seeing my my swag i got going on here like she sees that i'm like a little player
20:01in the kitchen good knife work thank you chef you know much better okay iman what'd you grab i grabbed
20:12some mussels and spanish chorizo couscous it's kind of like spanish style mussels usually you do it with
20:18fries right but we'll do couscous here instead your focus is so intense i love it girl let's go chef
20:25no no no i'm not just a badass line cook badass i'm also a fighter i'm a very straightforward in
20:34your face right here right now and i want to be the best at what i do at all times i cooked for close
20:40to 10 years with the best of the best only michelin rated kitchens in new york city now i own a luxury
20:45custom cookie company i use all of the experience that i had in the kitchen to make them really look
20:51like art but i'm not just a cookie girl don't play me i need you to win this so we can go to the top
20:58you are good hey beatrice hello naisha where are you taking us in the middle level i'm gonna make
21:02some meatballs with my ground meat right here beatrice got her on the watch list here the youngest chef
21:08you see that as an advantage as a disadvantage definitely an advantage i'm like spongebob in this
21:12competition i'm absorbing everything you tell me okay girl keep going we have six minutes down
21:17all right six minutes how are we feeling austin chef i'm doing all right excellent just grabbed
21:21some nice prawns i'm gonna dust some with a little tagine get in the middle a little uh ginger and red
21:26pepper coulis it's gonna go a little uh spanish wow i have to make one pick right now gordon i would
21:32say i'm gonna go with austin richard there's a lot of pressure with that first pick too i'm keeping my
21:36cards very close to my chest all right brandon hey how are you chef i'm wonderful superstar that's what
21:44they used to call me in culinary school enrolling in culinary school it changed my life whatever we
21:49had to cook it was a competition of who could make it the best and it got to the point where everybody
21:54was like well what's the point superstar is just gonna win working in the culinary industry i have
22:00the pleasure of working with some of the top chefs in chicago and professional athletes i want to be an
22:05international brand i'm going to be the black gordon ramsay i want you to be able to open your kitchen
22:10cabinets and see this face and so what is your dish brandon a nice pork tenderloin in the oven
22:18i have some parsnips going some heavy cream make a nice little puree get that puree going yes i
22:23apologize thank you don't be nervous you got this i'm not nervous are you nervous am i showing that
22:30i'm nervous all right guys halfway down curd be wise guys about when you're dropping your proteins
22:35holy my steak's not on and it's a big one come on get hot baby i left this too long this is a big piece
22:45of meat to cook in 20 minutes brennan hello so where are you taking us you grab tri-tip a tri-tip
22:51that's not a tough on that one that's not an easy one no all right this is going in the oven awesome and
22:56so what is your inspiration for cooking oh came from my dad he's taking me around the world what's been your
23:02most favorite travels so far peru's got some great food huh yeah i had the guinea pig for the last 22
23:09years i'm a head chef on uh super yachts typically we're cooking for billionaires and celebrities that
23:19you might have heard of um i can't no i can say let's see uh uh barbara streisand steven spielberg
23:27justin bieber when i'm not on the yacht i ride my motorcycle around the world my time on this planet
23:33i want to spend exploring and when i see people accumulating stuff i'm like all right well that's
23:37an anchor like that's literally i just made a pun there to my yachting career hey mom you don't need
23:44this blender take it papa thank you mamacita it's got blender central in here all right ash what you got
23:52so i've got these vermicelli noodles these rice noodles we're gonna make this chicken dish i'm gonna
23:57deglaze with a little red wine almost like an italian rice like chinese-ish just make sure it makes
24:03sense and it's not confusing right an italian chinese dish we know there's fusion and then there's confusion
24:12and release i get a lot of people asking me like who do you look up to
24:18i always say mother earth check out where we are today i travel the world with yoga retreats
24:24wellness retreats walking into a room and someone's talking about nutritional yeast and i'm like these
24:29are my people i'm so lucky that i get to live my passion and help people live out their like highest
24:35vibration yeah baby five minutes left guys five minutes let's go ryan most important five minutes
24:43to keep your spot in this competition i'd say oh yeah not sending me home girl
24:54my entire hand is completely burned such a rookie mistake to grab a hot pan with my bare hand most
25:02important minutes in this competition i really just need to get through this 20 minutes alive beatrice
25:07you're just starting cooking i had a hot pan i grabbed it with my hand that was dumb fight fight fight
25:13fight your way back yes you didn't come this far to only come this far girl hell no hell no
25:20hot pan behind hot pan behind i will not leave this competition without going to that top floor three
25:26minutes guys just need that to be finished all my other prep for this dish is done i'm ready to go
25:33the steak is not oh that's undercoat yeah going in going back in the oven and just like pray that i have
25:42enough time brandon is in trouble where are your chicken thighs at i got them out they're right here
25:48i'm hoping they are amazing make sure right it's your destiny in your hands i am literally making this
25:55dish up as i go along but i know it's gonna come together great come on brandon it's not cooked get
26:02it back in the pan absolutely so okay guys that's two minutes yes chef plating it's about to be a
26:09comeback of a century come on come on this is when you ignite those boosters whose team do you want to
26:14be on i know you all want that 250 000 in the title of next level chef this looks beautiful five four three
26:26two one time's up come back gordon richard hi nice that was rather frantic a little it felt from the
26:38green room panic setting uh naisha yeah shall we yes please let's start with the tri-tip from brennan
26:46served with a sweet potato cake and a cheese twill
26:54so tri-tip undercooked such a shame good promising sounding dish but not executed uh next level let me
27:03tell you next up we have the italian and chinese inspired uh noodle dish coming from ash chinese
27:12italian right chinese italian chicken is literally just cooked and there's a rawness to red wine is it
27:20yes gotta cook the alcohol out did you feel rushed in this dish a little i was going a little
27:29fusion is great you know when it works it's not really singing as a chinese or an
27:33italian dish next up we have brandon seared pork tenderloin with a parsnip puree puree uh slightly
27:42salty but the pork is delicious i gotta say brandy you made me real nervous when you cut into that
27:47pork and it was dead raw in the center however you got over the finish line really good effort
27:53next up austin's spanish shrimp it has a red pepper puree on the bottom
27:58shrimp but delicious smartly the heads on so much flavor in there yeah great dish congrats thank you
28:06next up we have ryan's pan seared ocean trout with succotash this is finished with a chive puree
28:13this challenge was make something that could be a special in one of our restaurants
28:17i could see this visually in one of my restaurants
28:19i'm just not too sure about the combination between couscous and mussels i don't get that bit
28:50next up we have a pasta this is served with ground beef and a fresh arugula salad is that it just
28:57past it started out as meatballs however ended up on the floor great pivot you didn't give up uh yeah
29:04strange on this one i don't know if it's an actual dish i'm not too sure what this is this for me reads
29:11more of a basement sort of staff meal vibe i'm getting off of this talk amongst yourselves please
29:18we have a lot to discuss i think they're trying too hard a lot of flair yeah i see great elements
29:24in a lot of them they just sort of messed up with a little touch of panic in that last five minutes and
29:28also they're over complicating it it's all how you handle the pressure right that's right yeah are we in
29:32agreeance i think this one's pretty fair it's a tough one i expect you better please come back over
29:39so the first two people to move to the top level are going to be
29:45austin and ryan like all that breath that was holding in is finally let's go baby
29:55the next three people that are moving to that top level
30:04iman brandon oh thank you
30:13and beatrice oh my god what i'm not even here right now i'm on like a cloud cloud nine
30:20that leaves ash and brennan there's two of you and there's one spot left in that elevator
30:32final person moving to the top level is
30:42final person moving to the top level is
30:43brennan thank you chefs thank you yeah good job
30:55i don't recommend that i was so impressed downstairs i wanted you on my team
31:02thank you so much gordon promise me you're going to continue that trajectory yes thank you ash thank
31:08you so much i appreciate you guys they will it's been another great great adventure
31:17it was just awesome to be here this is not a joke richard and i shall see you in 20 minutes
31:23yes chef good job guys thank you guys you earned it thank you right welcome to one of the most
31:28extraordinary kittens anywhere in the country let's go top level that's where it's at that's more like
31:34super yachts well that's convenient that's how i'm used to cooking so i'm ready now final challenge
31:39one cook away from getting yourself into that incredible draft and a chance to be mentored by
31:45either richard naisha or myself 20 minutes i want you to create a next level dish michelin star standard
31:5320 minutes you want michelin star in 20 minutes it's a bit daunting convince us that you deserve a place
31:59on our teams one of you aren't gonna make it make sure it's not you my entire background is michelin
32:05rated restaurants if i don't crush this cook it's kind of like why are you here right this is it the
32:10platform is moving on your mark get set go come on let's go filet mignon snag it as fast as i
32:20possibly can't tiger shrimp tiger prawns such a great protein cooks quickly way faster than the
32:26tri-tip real chop amazing proteins venison fillets see red meat and i go for it and then i'm like oh no
32:33it's venison i don't know that very well and then i go to like just see anything else and they're all gone
32:37five seconds to go so now i'm very annoyed i think goes well with venison go go go grab grab grab
32:44quick quick quick grab well done on two stations good get 20 minutes start now let's go this is it
32:52one cook away from entering the draft let those hero ingredients shine austin fillet mignon yes
33:00chef great grab that filet is so much more than a piece of meat it is my ticket to a mentorship the
33:07selling room what you do with that i'm gonna make a cream with this one i'm gonna make a red wine mushroom
33:11sauce with these nice get the puree done first with a celery root i have a tattoo of a celery root
33:17for crying out loud if i don't do celery root properly i'm gonna look like a fool Beatrice what did
33:22you grab so i grabbed a duck breast chef as well as some cherries perfect combination duck and cherries
33:28the only get on the better do you know where the lighter is but it's there in front of you ah yes yeah
33:33i'm your mentor not your bitch yes yes oh my god he cussed at me it's been a bucket list item that was so
33:40cool let's go let's go ima what'd you grab i got venison delicious protein there yes let it rest
33:47for as long as it cooks yes chef oh i love venison this is tough though because um you have to
33:52incorporate some sauce where's the sauce um oh my god venison always needs a sauce i don't have
33:59anything to make sauce so now what's gonna go on this plate think about it yes we chef five minutes
34:05down 15 minutes to go heard five minutes down 15 to go hey siri set a 15 minute timer
34:12brennan what did you grab got some beautiful prongs saute them here and then i'll do like a kind of
34:16take on mushy peas is this a dish you cook on the yacht no this is coming out of my head right now chef
34:20right make sure it makes absolute sense absolutely chef we're coming up to halfway 10 minutes gone 10
34:27minutes to go ryan great grab there with a bill chop thank you uh tell me about the dish what you're doing
34:32so i'm gonna sear the meat and then after i get the panju out of that i'm gonna add my aromatics
34:36deep stock to that to give it a little bit of a sauce what do you think about ryan and i'm a new
34:40yorker he's from massachusetts bringing that bling ryan's quick is he the dark horse in this group
34:46i see some potential the east coast there's no beating around the bush you wake up you stretch out
34:53rise and shine look over the city and you just see someone saying like hey you
34:57i did not grow up with no silver spoon in my mouth well i got in trouble a lot didn't really
35:03know what direction i wanted to go in life and the thing that really saved me was the kitchen
35:08it gave me that sense of purpose and now i've been on the line for eight years so cute you're the
35:14cutest my girlfriend angelia and i had a little daughter having my brand new baby it's more than my
35:20mouth to feed at this point it's a legacy thing i'm trying to set for my family and this is going to
35:24be like the foundation starting point just go all the way
35:36brandon tell me what you grab the beautiful piece of halibut here so i'm making a flavorful broth with
35:40some mint ginger are you doing like an asian style yeah yes chef probably down to six minutes yes
35:48there's our time protein protein burning protein i know that time is taking away my anxiety level is
35:54to the roof oh that sucks and i realized that a mushy piece i just don't have the time and all these
36:00other ideas i had are just slipping away we're good yeah i've got the sauce here okay just edit yourself
36:06there's a lot going on please yeah it's 20 minutes and you need to assess like every minute can i do that
36:11thing that i wanted to do or can i not and you have to be quick about it like you just have to five minutes
36:17five minutes that's fabulous let's go let's go imam right let's have a look touch that so what does
36:25that tell you when it's so dense in there it's raw so it's still raw and that's gonna be slight at the
36:29last minute there's three that have this like professional energy it's austin beautifully cooked austin
36:39look at me do me a favor breathe breathe ryan beatrice behind you chef
36:50we are down to the final two minutes guys hey guys one dish to earn yourself a spot in that draft
36:58this is what dreams are made of 45 seconds you gotta go guys come on
37:05look at that it's gorgeous ah you see that filet stunning 15 seconds to go 15 seconds i have
37:16nothing on my face chef come on imam let's go what a nightmare don't waste time please don't waste time
37:22is there a sauce there five four three two one and stop stop well done
37:31all of you well done good job ah welcome back uh naisha and richard please what an extraordinary
37:4020 minutes incredible let's start off with the veal chop cooked by ryan served with a carrot puree and
37:48morel mushrooms incredible sauce that elevates the protein the cooking on the veal chop is definitely
37:54sort of at an expert level for sure good job thank you chef next up is this filet mignon with
38:00celery root puree cooked by austin a really really pretty dish the cookery on the protein pretty
38:08spot on i asked for michelin star this is beyond it tastes exceptional well done great job
38:18next up we have a duck breast by beatrice it's done with a fresh cherry production really stunning
38:25visually and really delicious the duck is cooked beautifully pink crispy fat pretty good next up
38:33amam pan roasted venison with grazed carrots i think one of the most difficult proteins to cook
38:40on this top floor it's cooked beautifully but um such a shame because it really is apparent it's missing a
38:47sauce what a shame i know better i am better and i've cooked in restaurants where we have michelin stars
38:55and that's not a three michelin that's not any michelin level of food god for a bit i do go home i'm
39:00gonna be really pissed next up we have a marinated slice of halibut served in a fragrant broth
39:08this is cooked by brandon it's an odd description but the broth is mysterious like almost haunting in
39:15a really really good way the broth really allows the protein to shine so that's really smart thank you
39:21chef finally we've got tiger shrimp cooked by brennan the idea behind the peas was like a mushy pea but
39:28they're fresh peas timing got the better of this individual the protein very well cooked which is
39:34tough for a prawn of this size the peas to me are a little overcooked i'm looking sort of for a connection
39:40before the peas and the shrimp together he's a little bit greasy if there's ever a time for pea puree
39:45this is it yes we need a very serious moment richard naisha please
39:52all the proteins i think were cooked really really well usually the filet mignon gorgeous
39:58what a shame that venison from my mom had no sauce but the level of difficulty
40:02yeah challenging so high brennan's tiger shrimp usually cooked but the dish felt unfinished it did
40:09are we agreed i think so shall we yeah uh line up these guys thank you good luck guys okay before we
40:19announce who's made it into that draft i'd like to remind all of you what you're fighting for
40:26that's mine i'm ready to get a chef's jacket on and get to work that's so awesome okay the first
40:40person headed through to the draft is austin oh i just can't believe it i can't freaking believe it all
40:51i'm thinking about now is how am i going to look in a blue apron the next person who's earned a spot
40:58on one of our teams is ryan well done the next person into the draft is beatrice congratulations
41:12thank you so much the fourth person joining the draft is brandon
41:25obviously that leaves brennan and iman
41:32the final individual joining the drafts with a chance to become america's next level chef
41:38is
41:48iman
41:51iman benison cooked beautifully exceptional
41:57oh dear brennan i just wanted to remind you of the thousands of individuals that you've beaten to
42:01be here thanks i would like to wish you thank you guys continued success yeah thank you yeah so i wish
42:07i could have hung out longer so much more i could have done but um that's not the way the chips fell
42:12this time take care be well brennan congratulations you are into the competition now
42:21congratulations we have a title to win here guys now i know exactly who i want and i didn't come to play
42:28go and grab your chef jackets and well done good job heading into this draft i've never been this
42:34excited this year is the triple crown with another team ramsie win good job war room draft time
42:42i'm taking gordon down this year this is the year it has to be i hope next time on next level chef wow you guys are looking great
42:53today is draft day who is my mentor we're about to do something we've never done before
42:59before no you're like what what do you mean i am done being the nice guy wow this season it's about
43:06revenge richard's going crazy you could lose your number one pick what are you doing we're just like
43:12making like the silliest mistakes maybe two chefs should go from top floor it's never happened before
43:18who are you i just want to cook stop with my head